Sweet Potato Glutinous Rice Balls (Kuih Buah Melaka Keledek)

Beautiful sunny autumn Sunday perfect for Sweet Potato Glutinous Rice balls. Imagine when you bite into it, the melted palm sugar just burst in your mouth, so yummy. Be careful not to burn your tongue. Don't be dishearten by the name of this dessert. It may look and sound difficult to make, but it is actually quite easy and no machines involve. Just a little bit of patience in kneading.

Ingredients:

400g Sweet Potatoes (orange flesh) - made about 30 balls
200g Glutinous Rice Flour (I bought mine from Asian Grocery)
8 cubes palm sugar (I used pestle to break it into smaller pieces. Knife would work the same)
1 cup Dessicated Coconut
Salt
Oil to grease

Methods:

1. Peel and cut sweet potatoes to 4 or 5 pieces. Similar size preferred so that they cook at the same time. Put in the steamer and steam until chopstick or skewer easily poke through. Remove the sweet potatoes into a large bowl, mash it and wait till it is warm. 
2. Mix in glutinous rice flour, a pinch of salt and knead into a dough. I add 100g of G.R Flour start kneading then add  another 50g. As the was dough was still wet I add another 50g to reach the correct consistency. Sweet potatoes contains different amount of water content so I added in the G.R Flour batch by batch.
3.  I then divided the dough into 4 equal-sized pieces. Using my hand, I gently roll each piece out to form a log about 2cm wide and use a knife to cut 2cm long pieces. This is purely depends on the size of the end product that you like. Before I roll the entire dough I make a few to trial on the sizes.
4. I lightly floured my hands and roll each piece of dough into a ball. Using my thumb, I created a dent in the center of the ball, place small pieces of palm sugar onto the dent, wrap and roll back into a ball. Repeat with the remaining dough.
5. Bring a large pot of water to a boil. Carefully place the balls into the pot of boiling water, immediately stir the water so that it doesn't stick to the bottom. Do not overcrowd the pot. I boiled mine in 4 batches. Cook over medium heat until the balls float on the surface, reduce heat and let it simmer for another 5 to 10 minutes depending on the size of the balls. 
6. While waiting for the balls to float, grease the plate that you would want to transfer the balls to, so that it does not stick to the plate and remember not to stacked them too.They are very sticky. Once the balls are done, drained and placed on the greased plate.
7. Mix well 1 cup of desiccated coconut with a generous pinch of salt. Roll each ball on the mixture until evenly coated. Then its action time. Nom Nom NOM.

Dough

Dent the center of the ball to place the palm sugar. The dough pieces in this picture is slightly over size to my liking I have then resize it smaller

Sweet potato ball before it goes into the pot

TIPS:

Dough: If the dough is too wet add in more flour n vice versa, until it reaches the correct dough consistency.

Size of the balls: Make sure it is not too small as you will not be able to insert generous amount of palm sugar into it, thus, the bursting of melt palm sugar in your mouth may not happen. However, if it is too big you may not thoroughly cook the ball through (although it floated) and so lead to piece of palm sugar still sitting in the balls.

Rustic Russian Salad

What shall I say about this salad. This salad has a very appealing colour and you can expect the same for the taste (Sweet and short introduction isn't it?)

Ingredients:

• 8 medium potatoes
• 4 carrots, cut into 2-3cm chunks
• 300g green peas
• 1 tsp mustard (or to taste)
• 3/4 cup mayonnaise (or to taste)
• salt and pepper to taste

Steps:

1. Placed unpeeled POTATOES  into a large pot of cold water, bring to boil, cook potatoes for 8 to 10 minutes, then add the CARROTS and cook for further 5 minutes or until both potatoes and carrots are just cooked. Drain and cool. Once cool enough to handle, cut potatoes into 2-3cm chunks. 
2. Place GREEN PEAS into a large bowl, pour boiling water over and allow to blanch for 2-3 minutes, drain and refresh under cold water. 
3. Mix mayonaise, mustard, salt and pepper together until well combined. 
4. Put all the vegetables together in a bowl and fold through the dressing until combined. 
5. Season more with salt and pepper as desire and serve.

Meatballs (Pork) Congee

On a busy day, easy, simple, hot and delicious meal is something I'm looking for, especially when the wheather is cold. 

Ingredients:

• 250g minced pork (marinade with 1 1/2 light soy sauce, 1 tsp sesame oil, 1 tsp corn starch and a dash of white pepper for 10 minutes)
• 1 cup rice, rinse and drain
• 13 cups water
• 2 tbsp dried shrimp
• 2 tbsp anchovies
• 5 red dates
• 7 dried scallops
• light soy sauce to taste
• a pinch of sugar or to taste
• salt and white pepper to taste
• century egg (garnish)
• spring onion (garnish)
• salted egg (garnish)

Method:

1. Put together rice, dried shrimps, anchovies, red dates, dries scallops and water, to pot. Bring to boil. Once boil, leave the lid partially open and reduce heat to medium. Let it boil for 30 minutes. Remember to stir the bottom of the pot occasionally to avoid the rice from sticking to the base.Add in hot water if it is too dry.
2. In the meantime, take 1/2 tbsp of marinated minced pork and mould into ball/round shape. 
3. When the congee has cooked to your preferred consistency, add in light soy sauce, sugar, salt and pepper. Stir well.
4. Then, put meatballs into congee and increase heat. Allow meatball to cook for 3 minutes. 
5. Add more seasoning if require.
6. Serve hot and garnish with spring onion and century egg. If you are serving your congee with salted egg, go easy with the salt during seasoning.

Pineapple Tarts

OK! I know Chinese New Year has long gone and here I am sharing the Chinese New Year 'staple' cookies. Never too late and who says you can only make Pineapple Tart for Chinese New Year? ;p... I will make this everyday and distribute it to my friends of I ever have the time to do so.

First of all, in order to make the pineapple tart of course we need to make pineapple jam first. Pineapple here is expensive so I turn to canned pineapple instead. One good thing about canned pineapple is that it is for sure ripe and sweet... hehe.. So, here's the ingredients and steps you need to make pineapple jam.

Pineapple Jam

Ingedients:

• 2 large canned pineapple ( Can't remember how heavy mine was 700g perhaps)
• 10 tablespoon sugar (Adjust according to your taste. Usually amount of sugar is equavalent to amount of pineapple pulp. Eg: 1 cup sugar to 1 cup pineapple pulp )
• 1 tbsp lemon juice (optional)
• 1 teaspoon cornflour mixed with 1 teaspoon water
• 1 cinnamon stick (optional)

Steps:

1. Drain canned pineapple slices and squeeze out the juices using hands. Blends the pineapple until fine, about 10 seconds. If you do not have blender than hand chopped the pineapples.
2. Using medium heat, cook pineapple, lemon and sugar until most liquid evaporated and the filling turn golden. Remember to constantly stir the filing so that it doensn't burn. 
3. Add more sugar as needed.
4. Mix cornflour with water and pour into the filling to thicken it.
5. Then, let it cool in the fridge.

While waiting for the jam to cool, we move to making the pastry/tart.

Pastry/Tart

Ingredients:-

• 2 1/2 cups plain flour
• 2 tbsp corn flour
• 1/4 tsp salt
• 5 - 6 tbsp icing sugar
• 225 grams butter, soften the butter at room tempreture
• 2 egg yolks, room tempreture

• 1 egg yolk (lightly beaten for egg wash)

Steps:

1. Sieve plain flour, corn flour, salt and icing sugar in a mixing bowl. 
2. Add in butter that are already soften in room tempreture and egg yolks.
3. Knead to form the dough.

NOW, it's time to put everything together. 

1. Preheat oven at 180 degree celcius.
2. Prepare baking tray and line with baking sheet.
3. Divide the dough and jam to 24 equal rounds. If you want to make a smaller size pineapple tart then feel free to make it into smaller rounds which may sum out to 30 equal rounds.
4. Flatten the pastry dough with the palm and put the pineapple filling in the middle and use the dough to cover the fiiling. Use your palm to shape into roll (what ever length you desire) and use fork to make criss cross pattern on the tart/roll.
5.  Then, place in the prepared baking tray. Put 1 inch apart. Once the baking tray is full, brush the tart with egg wash and bake in preheated oven for 20 - 25 minutes or until light brown.

The Jam

Stir Fry Instant Noodle

I was doing my groceries shopping last week and saw a bag of instant noodle of 10 pieces (700g) is on special. So, I decided to buy it and it is make in Malaysia. hehe.. Ok.. so for this fried noodle, you can add anything handy to you.

Ingredients:

• 350g (5 pieces) instant noodle
• vegetable oil
• 3 eggs, lightly beaten and add a dash of salt and pepper
• 4 cloves garlic, peeled and minced
• 350 g chicken pieces or cube, marinate with some salt and pepper for 30 minutes before cooking
• 10 or more fish balls, cut to 4
• 1 1/2 tbsp belachan/belacan/shrimp paste, finely chopped (optional)
• 1/2 tbsp tomato puree (optional)
• 1 tbsp light soy sauce
• 1 tbsp sweet sauce/ kicap manis
• 1/2 tbsp oyster sauce
• salt and ground white pepper to taste
• lettuce leaves, shredded (whatever amount you need)

Steps:

1. Cook/boiled instant noodles according to the instruction on the package. Drain and set aside.
2. Heat oil in wok/large pan pour in beaten egg mixture and lightly scramble the egg. Set aside.
3. In the same wok/pan, heat about 1 tbsp oil, stir in garlic and belachan. Stir fry until garlic turns lightly brown / fragrant, then, add in marinated chicken pieces and stir fry. Once the chicken pieces turns white, add in fishballs. Lightly stir fry the mixture in the wok for 2 minutes or until the chicken pieces is cook.
4. Then, add in tomato puree and combine well.
5. Add in cooked instant noodles, light soy sauce, kicap manis, oyster sauce, salt and pepper to taste. Combine well. Stir fry for 5 minutes maximum so that the noodle does not turn soggy. 
6. Once you are done evenly stir frying the noodle, turn off the heat, add in shredded lettuce, lightly toss them and serve. 

TIPS:

• Lettuce only took seconds to cook therefore they doesn't need long cooking time
• If you are using cabbage, add in cabbage in wok after you put in the chicken. Remember to add some water to cook and soften the cabbage.
• For any other vegetables, cook bofore you add in the noodles. lightly stir fry for 1-2 minutes before yu put in the noodles

Basic Chicken Stock

I love basic stocks. I make one whole pot of stock on the weekend and refrigerate it so that I can gradually use them in my cooking throughout the week. If you have been following my blog you would have realise I am allergy to all sorts of MSG and I am trying to make my food to be tasty in the most non-chemical way.

So, here's the basic chicken stock recipe.

Ingredients:

• 2kg chicken bones ( I use chicken carcass which only cost me AUD1 for 3)
• 2 onions or leeks, quartered
• 2 clove garlic,crushed
• 2 carrot, peeled and chopped
• 2 thyme sprigs
• a dash of white pepper

Steps:

1. Place all ingredients in a large/deep pot. Cover with cold water and slowly bring to boil on medium heat.
2. Reduce heat to low and add 1 cup of cold water. Smmer for 3 - 4 hours on medium low heat. \
3. Skimming fat and scu from surface.
4. Add extra water if necessary to make sure bones are always covered. 
5. After 3-4 hours, the liquid should be reduce by half. Strain the pot. Pour into whatever container you desire, allow to cool then freeze what you do not use.

Easy!!!! Trust me!!!

TIPS:

• Do not allow stock to boil or it will make your stock turn cloudy.
• If you are too lazy to get any other ingredients listed, make sure you use essential ingredient such as chicken bones, onions and carrots.

Bacon and Spinach Quiche

This is my another lazy and weekend typical meal :)


Ingredients:-

• 1 sheet puff pastry, thawed
• 1 tsp oil
• 1 medium brown onion, finely chopped
• 150g rindless bacon, in short and thin strips
• 150g baby spinach leaves
• 3 eggs
• 1 1/2 tbsp thicken cream
• 1/2 tbsp milk
• salt and pepper to taste
• 1/2 cup Parmesan

Method:-

1. Preheat oven to 190 degree celcius. Grease pie dish. I use the aluminium pie dish available at the BBQ section so I have no idea of the measurement, 20cm perhaps? Line with the puff pastry, trim to fit, place dish oven tray, prick pastry light with fork, cover pastry with baking paper and fill with weights. 
2. Blind bake for 15 minutes with weights on (e.g rice), remove the weight and bake further until the pastry is browned lightly. About 10 minutes.
3. Meanwhile, heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8 - 10 minutes or until soft. Drain on a paper towel. 
4. Soak spinach in a hot boiling water and remove once wilts. Squeeze out moisture and chop.
5. Whisk eggs, thicken cream and milk together. 
6. To assemble the quiche, spread over spinach, bacon and onion. Pour over eggs mixture. Sprinkle over the Parmesan. 
7. Bake for 30 minutes or until just set.

Tofu with Chicken and Mushroom

This is indeed a simple dish and delicious dish. Although I have to admit this dish is lack in points on 'appealing to the eyes' for who ever that have not taste it before.

 

Ingredients:-

• 500g beancurd, cut to 2cm cubes
• 200g chicken thigh fillet, slice 
• 5 dried mushroom, soak, drain and diced, reserve the liquid
• 1 1/2 tbsp cooking oil
• 3 cloves garlic, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• salt and pepper to taste
• 1 tbsp chinese cooking wine
• 3/4 cup water or liquid reserve from soaking mushroom
• Thickener: 1 tsp water mix with 1 1/2 tsp of cornflour, give a good stir before adding
• 1 stalk spring onion, slice to 0.5cm

Method:-

1. Heat oil in a wok or pan at medium high heat, add in garlic and stir fry till fragrant and lightly brown. Add in sliced chicken and mushroom, stir fry until the chicken turns colour.
2. Then, add in beancurd, soy sauce, oyster sauce, salt and pepper. Give it a quick stir, pour in cooking wine, stir and add in water or liquid from soaking mushroom. Cover the wok or pan and let it simmer for 5 - 7 minutes.
3. Remove lid, give another quick stir, add in thickener and bring it to boil. Add in spring onion and mix well just before serving.

Spaghetti Tossed In Tuna-in-Oil

Simple and easy to prepare. Just cooked the spaghetti as instructed in the package, drain and toss all the ingredients together, then, VOILA!!!! nom, nom,nom

Ingredients:

• 1 medium bowl of cooked spaghetti
• 1/2 tbsp olive oil
• 1 tsp sesame oil
• 1 95g canned Tuna in Oil
• 1 - 1/2 tsp lemon juice or to taste
• salt to taste
• dried mixed herbs
• dried parsley

Method:

1. Cook spaghetti as instructed in boiling salted water. Drain and transfer into a medium bowl. 
2. Drizzle olive oil and sesame oil on the cook spaghetti. Toss them well. Add in canned tuna with oil, lemon juice and sprinkle some salt. Then, top with sprinkle dried mixed herbs and dried parsley or herbs of your choice.

Melting Moments

"Melt In Your Mouth, Not In Your Hand!" That's what I can say about this wonderful flavour cookies and why it melts in your mouth? Because cornflour is added to it :). Melting moments can be presented in few different ways. Since this is my first time baking melting moments I decided to just stick to the basic presentation, which I use teaspoon to measure the amount, form into balls, press with fork (pattern purposes) and top with icing sugar once it is slightly cooled. Alternatively, you can put the dough in piping bag and piped into rosettes or top each cookies with candied cherry for finishing touch or make it into cresent shape and dip the end into chocolate or make a filling and put 2 melting moments together. Since this cookies is more on the fragile side, be very careful when you tranport them. This cookies can be store in airtight container for 2 weeks.

Make about 36

Ingredients:-

• 1 1/2 cup plain flour/all purpose flour
• 1/2 cup cornflour
• 1/4 tsp salt
• 230g butter
• 1/4 cup + 1 tbsp icing sugar
• 1 tsp vanilla extract
• For topping: 1/3 cup icing sugar

Methods:-

1. Preheat oven at 180 degree celcius. Line baking trays with baking paper/wax paper.
2. In a bowl, mix flour, cornflour and salt until well combine.Set aside.
3. In a large mixing bowl, with an electric mixture, cream butter and sugar until light and fluffy. Add vanilla extract and beat for 1 minute. 
4. Fold in flour mixture in 2 batches and mix until smooth.
5. Form into about 1 inch ball (I use teaspoon to measure), place cookies onto prepared baking paper spacing 1 inch a part. Dip fork into 1/3 cup of icing sugar (which is meant for topping) and press on the round cookies. This is to avoid the fork from sticking to the dough. 
6. Pop into the preheated oven and bake for 10 to 12 minutes or until the edges of the cookies starts to turn brown.
7. Leave for a few minutes on baking tray before removing to wire rack to cool slightly before sprinkle it with 1/3 cup of icing sugar using fine strainer or sieve. 

without icing sugar

with icing sugar

ready to be eaten

TIPS:

• If you decided to pipe rosette dough, keep pipe dough in fridge for 30 minutes before baking so that it will hold the shape

Ever Versatile Butter Cake

I have been missing the good old fashion butter cake lately, which is light, fluffy and buttery. I still have some mixed berries purees so I decided to make marbled way butter cake by adding mixed berries puree with the cake batter. To my total disappointment although I really like the puree's marbling effect, the cake doesn't turn as tasty as I want it to be. So, two days later, I tried baking with another butter cake recipe and marbled with cocoa powder and this time the cake turns out perfect as I want it to be. Although the first recipe does not turn out great but you still adopt its puree marbling effect. Please be reminded that all ingredients below should be at room temperature.

Ingredients:-

• 3 eggs, separate the white and yolk
• 125g butter
• 1 cup sugar (I use white sugar) 
• 1 tsp vanilla extract
• 1 3/4 cup self raising flour, sift with 1/4 tsp salt (I use half half because I run out of self raising flour)
• 120ml milk
• 3/4 tsp lemon juice

Method:-

1. Preheat oven at 180 degree celcius. Line pan with baking paper, grease and lightly floured. 
2. Separate egg yolk and white in two different bowl.
3. By using electric mixer, beat butter until soft and add in 3/4cup of sugar. Beat until light and fluffy. Add yolk one at a time and beat well after each addition. Scrape the side and add in vanilla extract and beat until well combined. 
4. Fold in flour mixture and milk, in 3 addition alternately. Combined well after each addition. Then, set the batter aside.
5. In  another clean mixing bowl, beat egg white until foamy and add in lemon juice. Continue beating until soft peak form. Then, gradually add in the remaining sugar and continue beating until stiff peaks form.
6. Gently fold a little of the whites/meringue into the batter to lighten it, and then, fold in the remaining white/meringue till well combine. Do not over mix because the white will deflate. It is alright to have some white streak left. 
7. To get the marble effect: (1) scope 3 tbsp batter and mix with 30ml mixed berries puree; (2) mix 3 tsp cocoa powder with 1 tsp hot water, then, scope 2 tbsp batter and mix with the cocoa mixture, dollop on to the remaining batter and swirl with fork OR (3) mix 6 tsp cocoa powder with 2 tsp hot water, divide batter into 2 parts and add the cocoa mixture in one of the part, assemble them. For modest original butter cake, skip the marbling steps.
8. Pop into preheated oven and bake for 40 minutes (depending on your oven) or until the tester comes out clean. 
9. Cool cake in their pans on wire rack for 10 minutes, the remove from pan and cool on wire rack.

after swirling

The one with mixed berries puree

Long Bean Omelette

I haven't had this omelette for very long time. Since I still have some long bean left I decided to whip up this simple and delicious dish.I always had this with plain congee when I was young. However, for this dish I add onion and garlic to it. This is totally your choice.You can just serve with egg and long beans.

Ingredients:-

• 1 cup finely sliced long bean (you can use french bean or snack bean)
• 1/4 brown onion, sliced
• 2 cloves garlic, minced
• 2 eggs, beaten, add 1/2 tsp soy sauce and a dash of pepper
• salt to taste
• cooking oil

Method:-

1. Heat oil, saute garlic and onion until fragrant and add in beans and salt to taste.
2. Once the beans are soft/cook, arrange the beans into 1 flat layer. 
3. Pour egg mixture over the beans. Make sure all beans are well coated by egg mixture. Cook a few minutes on one side and nicely browned then flip.
4. I slice the omelette to a few pieces.